Veal recipes |
Veal Parmigiana |
2 eggs, beaten 1/4 teaspoon garlic powder 1/4 teaspoon salt 3/4 teaspoon pepper fine dry breadcrumbs 1/3 cup vegetable oil 15 oz can tomato sauce 8 oz can tomato sauce 2 tablespoon brown sugar 1 1/2 teaspoon dried oregano leaves 1/4 cup grated parmesan cheese 8 oz sliced mozzarella cheese |
Pound veal cutlets, if necessary, to 1/8" thickness. Combine eggs and next 2 ingredients, and 1/4 tsp. of pepper in a bowl; beat well with a wire whisk. Add cutlets, turning to coat with egg mixture; cover and let stand 15 minutes. Drain and dredge well with breadcrumbs. Cook cutlets in hot oil until browned on each side. Place in a lightly greased 13x9x2" baking dish. Pour sauce over veal and sprinkle with Parmesan cheese. Cover and bake for 30 minutes. Uncover and arrange mozzarella cheese slices on top of cutlets; bake 5 to 10 additional minutes. |